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Anyone have experience with an anodized aluminum Jambalaya pot?
Posted on 4/29/25 at 11:14 pm
Posted on 4/29/25 at 11:14 pm
I’ve been traveling a bit to cook for work functions and my cast iron jambalaya setup is a pain in the arse to tote around. I picked up this lightweight 5 gallon anodized aluminum pot. I’m worried how the aluminum will hold the heat needed to cook my rice. I’ve never used parboiled rice before and I’d rather not have to.
Has anyone tried one of these? Will it frick up my jambalaya?
Has anyone tried one of these? Will it frick up my jambalaya?
5
Posted on 4/29/25 at 11:44 pm to UncleLogger
I’ve seen them before, I’m almost certain they’re advertised as jambalaya pots. You should be good.
ETA pic. One like this?
ETA pic. One like this?
This post was edited on 4/30/25 at 12:20 am
Posted on 4/30/25 at 12:56 am to Big_country346
Yes sir. That’s the one.
Posted on 4/30/25 at 5:46 am to UncleLogger
There's a guy near Gonzales that sell them. I was interested a while back but couldn't get him to reply to messages.
Posted on 4/30/25 at 6:30 am to UncleLogger
I want one too. I was in a chilli cookiff and one of the guys had those pots. He said it worked fine but never cooked a jambalaya with it.
Posted on 4/30/25 at 6:35 am to Cajunate
Posted on 4/30/25 at 6:40 am to UncleLogger
How does the weight compare to the black iron version? Would you say it's half? Black iron is awesome, but many as you said toting around especially when you need to do some things by yourself can be a real pain!
Posted on 4/30/25 at 7:14 am to UncleLogger
Will it work, sure. Will it be as good as cast iron for jambalaya, no. Cast iron’s abality to retain heat is what makes it great for cooking jambalaya, helps make the rice come out right and keeps product warm for hours.
quote:
Cast iron retains heat significantly longer than anodized aluminum cookware. While aluminum heats up quickly, cast iron's greater mass and slow heating allow it to store more heat and maintain a more consistent temperature. This makes cast iron ideal for slow cooking and searing, as the high retained heat ensures even cooking and prevents temperature fluctuations. Elaboration: Heat Retention: Cast iron has a high heat capacity and low thermal conductivity, meaning it takes longer to heat up but retains heat for a much longer time. Aluminum, on the other hand, is a good heat conductor but doesn't retain heat as well. Cooking Applications: Cast iron's high heat retention is particularly beneficial for slow cooking methods like braising, stewing, and baking, as well as searing, where a sustained high temperature is crucial. Anodized Aluminum: Anodizing is a surface treatment for aluminum that enhances its durability and resistance to corrosion, but it doesn't significantly alter its heat retention properties. While anodized aluminum can be heat-resistant, it still doesn't retain heat as well as cast iron.
This post was edited on 4/30/25 at 7:15 am
Posted on 4/30/25 at 2:07 pm to Tigerpaw123
We have made rice in 50 gallon aluminum pots and it did fine so I think the anodized version would be fine.
We make rice in our stainless tilt skillet and it does great.
We can make just rice (we use that with hamburger steaks and gravy) and jambalaya.
However we dont make jambalaya when helping in Louisiana though. Too scared of the comments.
We save that recipe for MS, AL or FL.
We make rice in our stainless tilt skillet and it does great.
We can make just rice (we use that with hamburger steaks and gravy) and jambalaya.
However we dont make jambalaya when helping in Louisiana though. Too scared of the comments.
We save that recipe for MS, AL or FL. 
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